Quality extra large cannoli forms set of 12

This is way better than the straight cylindrical ones. I cooked my shells in Crisco, after the shells have cooled down, they slide right off. I guess they are a little sharp, but nothing that bad. This is a great deal. I find using the smallest ring works best. With the smaller one, just press out with rolling pin after putting thru pasta maker and using ring, it'll increase in size to seal closed. I used egg white, worked fine. For good recipe on shells and cannoli, look up Shereen on Youtube, but add 16 oz mascarpone to the ricotta after water has drained. Then you can figure how much more powdered sugar, etc., to put (because you're adding 1/2 of the weight of the ricotta.) Makes them AMAZING, super creamy!!

I bought these to make cannolis for the first time, and they worked great! Very straight-forward to use, and held up really well throughout the frying process. Once the cannolis cooled for a bit, the tube removed very easily. The quantity of 12 was helpful too, as I was making a couple of dozen. I'd highly recommend if cannolis are in your future!

I bought these not for mini cannolis but for the above 3 names which all refer to the same rolled up and filled cookie that is popular at Christmas time and for cookie tables at weddings in the northeast US. They are easy to work with, lightweight, easy to clean by hand with a straw cleaner inside, and easy to store back inside the the box when not in use. I use needle nose pliers to handle the hot cookie forms soon when they come out of the oven, as the cookies are more easily removed while they're still hot. The mini size works perfectly for what I enjoy making. I've used them 3 times so far with no sign of rusting, which shouldn't happen if you follow instructions and don't soak them for too long or let them sit in water after washing. Very pleased with them overall!

So I'm a bit torn on this review. I really want to give it 3 stars, but I think with time these will grow on me so I settled at 4. I have another set of cannoli tubes which I bought locally. The price was significantly more, but I was in a pinch so I bought them and have been using them. When I had some time I did some shopping and came across these. Great price, great reviews so I figured I'd give them a try. There are a few things I am disappointed with. First, I find it difficult to get the cannolis off these tubes without breaking them. If you use the supplied cutter, and put the cannoli dough on there just right, they come out essentially the same size as the tube. Usually I'd tap the end of the tube on the counter to break them free, however with these that is much more difficult because the cannoli shell will be right at the edge of the tube. If the cannoli is stuck at all, it will be difficult to remove. I suggest wrapping them very loosely onto the tubes. Since this is a set of 18, you will tend to wrap 18 on the tubes before frying them. The problem is that if you use egg to seal your shells, and ANY egg gets on the tube at all, it will start to dry and bond the cannoli shell to the tube before you fry it. These shells will end up in the garbage, because there is no way you are getting them off without breaking them. you have to be very careful not to get any egg at all on the tube during the wrapping process. not sure why it is different, but my other tubes definitely do not stick this badly. The fact that these are angled on the ends is good for them not rolling off the counter, but at the same time it makes it really annoying to cook the shells. My other tubes (outside of being longer) are not tapered at the end. As you fry these shells, the bubbles in the fryer push up on the longer edges of the tube - what that means is that the shells are CONSTANTLY rotating such that the long edge of the tube is in the top of the oil. If your shells float, that edge of the shell will be above the surface of the oil and not cook consistently. The tube design makes it such that you have to constantly push the tubes down and fight the rotation. pretty annoying. more annoying than tubes rolling off the counter in my opinion.. The last thing is really user error. If you are going quickly (cooking 50 cannoli), you may not wrap the dough on perfectly. Again if you use the cutter, the dough is the EXACT size. If your cannoli bubbles up, it will 'grow' over the edge of the tube. These cannot be removed (see photos). The picture is of one that is rotated relative to the tube (me being lazy), but this happens even if you have them on correctly. This may be a function of my recipe and how much they bubble at the edges, but the short length of the tubes makes this a common occurrence. 10% of my last batch broke broke because of this. On the plus side. These are cheap and you can use them once you modify your methods. The smaller length enables you to use a smaller pot and less oil which will be a cost savings in the end. I still prefer my old ones, but for the price these are pretty good.

My first time making homemade cannolis and they were absolutely delicious. Easy to follow the instructions and turned out wonderful...the only downfall the edges can be sharp...

These cannoli forms arrived as promised yesterday. Prepared the dough and refrigerated 2-1/2 hrs as the recipe recommended. Using my standing Kitchen-Aid mixer, I attached the pasta attachment that flattens dough. After slicing dough in four sections, I began with the lowest setting. One being the widest opening for the dough. Since this was my first time making cannoli shells, I experimented with the dough thickness but found if I could see my fingers through dough (setting 5-6 twice through), that was workable. I also dusted my work surface with a bit of flour. Not too much. As other reviews have stated, wrapping the circle around the shell, then using a bit of water on the edge works perfect for a good seal. I don't recommend egg white. Not sure if Crisco is the best oil but that's what I had on hand. Frying each shell at 375 degrees for approx. 45-seconds worked. The shells were a light brown. It was critical for the oil to reach 375 degrees each time I added the shells. Never frying more then two at a time. 400 degrees, for my fryer, was too hot. You'll need to experiment. *Let the shell cool in the form first.* Using your fingers, the shell will easily slide off. Strongly recommend making small batches at a time. Or, use two deep fryers. Fortunately, I only needed eight shells. If someone has a hint for a better oil, I'd love to know what works better then Crisco. Given this is a long process, I would never attempt to make the shells on the same day I need them for a dessert. Make ahead and fill the shells at least 2-3 hours before serving. Highly recommend this product.

I think I thought these were larger. It was fun to make cannoli and they turned out great. The molds are very sharp on the edges and one must take caution when using or cleaning them.

Nice items, need more info,

Well done tubes

Perfect sizes quick delivery

These tubes work perfectly and the shells slide off without any difficulty. The are sturdy and exceptionally well made. I have tried many different tubes and these are the only ones that work without problems. I highly recommend them.

Great product